Food, wine pairings accent New American experience
Just three days after restaurateurs Brendan Puthoff and Camden Stuerzenberger opened the doors to Fork & Vine on Nov. 5, the restaurant had more than 180 dinner reservations, they said.
Puthoff said he and Stuerzenberger created hype around the restaurant by participating in events, such as the Austin Food & Wine Festival in spring 2014. That led to Fork & Vine's Facebook page receiving more than 1,500 likes in anticipation of the new eatery's presence on Anderson Lane.
"I think this area was so hungry for a new dining option that when we opened our doors on the first day, we were full," Puthoff said. "The response [to the restaurant] has been tremendous."
Fork & Vine can seat 229 people and has 1,000 square feet of indoor and outdoor patio space. The beverage list includes more than 250 wines and more than 50 beers. Sommelier Chris Howell assists diners in pairing foods with the wines, which are offered at a discount during Fork & Vine's happy hour Tuesday through Friday from 3–6 p.m.
Stuerzenberger's menu reflects new American classic dishes with a playful twist, he said. Instead of a traditional beef Wellington, for example, Fork & Vine's rendition includes short ribs with spinach, potato puree, pate and mushrooms. Most menu items are gluten-free. Starting Jan. 4 the restaurant will offer Sunday brunch.
Fork & Vine, 3010 W. Anderson Lane, Ste. D, 512-489-7000, www.forkvine.com, Hours: Tue.–Thu. 11 a.m.–10 p.m., Fri.–Sat. 11 a.m.–11 p.m., closed Sun.–Mon.